Crocchè
Today, croquettes join pizza as one of Naples’ most popular street foods, but it may surprise you to learn that this traditional dish has noble origins and was devoured at the tables of courts throughout the 18th century.
• 1 kg Désirée potatoes
• 3 eggs
• 40g parmesan cheese
• 40g pecorino cheese
• 200g mozzarella, cut into cubes
• 2 egg whites, lightly beaten
• Breadcrumbs
• Sunflower oil for frying
• Parsley, chopped
• Salt and pepper
1. Wash the potatoes and cook them in boiling water until soft.
2. Meanwhile, drain the mozzarella, dice it and place it in the fridge. Drain, peel and mash the potatoes.
3. Place the potato purée in a large bowl and add the eggs, parmesan and pecorino. Season with salt, pepper and parsley.
4. Stir to combine the ingredients well and create a firm mixture.
5. Take a spoonful of the mixture and, with damp hands, place a piece of mozzarella in the centre. Enclose the mozzarella in the croquette and place on a tray.
6. Repeat this process with the rest of the mixture.
7. Place the egg whites and breadcrumbs in separate bowls. Pass the croquettes through the egg whites, then the breadcrumbs, and refrigerate for an hour.
8. Heat the oil in a deep, frying pan and fry the crocché until they are golden brown.
9. Remove them from the oil with a slotted spoon and drain on paper towels. Serve hot.